I decided to feature Cortlands as the apple of the week, since we've been selling so many apple chips lately made with this apple. I was surprised to find out the parentage is part McIntosh, which actually makes sense because they often can look very similar to Mac's. I love the squat shape of this apple, and it's slowness to brown after being cut is one of the reasons it's used for the apple chips.
I've always called this a "Nova Scotia Apple" because it's not one that I have come across before living here, but it's been bumped down in status to an East Coast Apple, as I found out that they are widely grown and were originally developed in New York State in 1915. Cortlands are well-suited to the Nova Scotia climate, and are a very popular apple, likely due to their versatility. They are great for fresh eating as well as baking (though there is a debate online over the "best" apple for pies), and their generally large size makes for quick peeling and slicing. Definitely the top apple for anti-browning qualities when cut, which makes it excellent in salads, coleslaws, and fruit plates.
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